Description
This Lemon Sheet Cake is a delightful and refreshing dessert perfect for serving a crowd. Featuring a moist, tender lemon-flavored cake topped with luscious lemon cream cheese frosting, this recipe combines bright citrus flavors with creamy sweetness. Easy to prepare and baked in a single sheet pan, it's ideal for gatherings and celebrations.
Ingredients
Lemon Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 small lemon, zested & juiced
- 3 cups cake flour, sifted if lumpy
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup whole buttermilk
Lemon Cream Cheese Frosting
- 1 (8-ounce) block full-fat cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 small lemon, zested & juiced
- 2 1/2 cups powdered sugar
Instructions
- Prepare Baking Pan: Place a rack in the middle of the oven and preheat to 350°F. Lightly spray a 9×13-inch baking pan with nonstick spray, line with parchment paper with overhang, then spray parchment again to prevent sticking. Set aside.
- Make Cake Batter: In a stand mixer fitted with paddle attachment or with handheld mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add eggs, lemon zest, and lemon juice, scraping bowl sides as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together cake flour, baking powder, baking soda, and kosher salt.
- Mix Batter and Dry Ingredients: With mixer on lowest speed, gradually add the flour mixture into the butter-sugar-egg mixture alternating with buttermilk, starting and ending with the flour mixture. Beat until just combined after each addition. Do not overmix.
- Bake the Cake: Pour batter evenly into prepared pan and smooth top. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Transfer cake to wire rack and allow to cool completely before frosting.
- Prepare Frosting: Beat softened cream cheese and butter together until light and creamy, about 3-4 minutes. Add lemon zest and lemon juice and mix well. Gradually beat in powdered sugar until smooth and fully combined.
- Frost the Cake: Use an offset spatula to spread frosting evenly over cooled cake. Optionally garnish with thin lemon slices, candied lemon slices, or extra lemon zest for decoration.
- Serve: Slice cake into wedges and enjoy this bright, creamy lemon sheet cake perfect for sharing.
Notes
- Use cake flour for a tender crumb; if unavailable, measure all-purpose flour and remove 2 tablespoons per cup before measuring.
- Ensure butter, cream cheese, and eggs are at room temperature for best mixing results.
- Do not overmix batter to keep cake light and fluffy.
- Allow cake to cool completely before frosting to prevent melting.
- Optional garnishes like candied lemon slices add visual appeal and extra lemon flavor.
- This cake can be stored in the refrigerator for up to 3 days; bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
